Description & specifications
HADO Knives is a relative newcomer to the game, based in the knife mecca capital of Sakai, Japan. They have really made a mark on the market with their incredibly well made and sought after products. They collaborate with some fantastic craftsmen such as Yoshikazu Tanaka as the blacksmith and master grinder, Tadataka Maruyama.
These knives are forged Shogou Yamatsuka and sharpened by Tadataka Maruyuma. Yamatsuka-san forges the knives in 3 layers, Ginsan in the core surrounded by stainless outer layers. The Ginsan steel was created to cut like carbon steel, without all the maintenance. They therefore take quite a bit of time and are easy to grind up, but they do not rust.
Tadataka-san's work here is truly world class. A true Sakai laser profile, with a thin blade and fantastic sharpening. A wide-bevel grind that exposes a lot of core steel, and a formidable kasumi finish.
The knife is a 210mm K-Tip Gyuto and works as an all-around knife in the kitchen, suitable for meat, fish and vegetables.
We have to admit that we are completely blown away by these knives.
| Brand/series | HADO Ginsan |
| Type | K-Tip Gyuto |
| 3 Layers of Ginsan and Stainless Cladding |
|
| 50/50 | |
| Octagonal |
|
| NO! | |
| 61/62 |
|
Specs (May vary due to handmade) |
Length: 210mm. Height: 49mm. Weight: 183g. Width out of the handle: 2.8mm. |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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